Summer Ratatouille

• 3 tablespoons olive oil

• 1 medium eggplant, chopped into 1/2 inch cubes

• 3 medium zucchini or summer squash, chopped into 1/2 inch cubes

• 2 red tropea onions, diced

• 2 cloves garlic, minced

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 pint of cherry tomatoes

• 1/4 cup fresh basil leaves, thinly sliced

• salt and pepper to taste

Heat olive oil in a large heavy bottomed pan. Once hot, add eggplant and sauté until they start to soften. Next add onions and summer squash or zucchini, and continue to sauté, stirring to keep the vegetables cooking evenly.

Once the squash and eggplant are soft and browning, add tomatoes, garlic, thyme and bay leaf. Bring dish to a simmer and allow to cook 20-40 minutes depending how soft you would like your vegetables to be.

Remove bay leaf and thyme sprigs and season to taste with salt and pepper. Just before serving add the basil. Serve over pasta.